Dilled Potato Leek Chowder

A very light and mild leek chowder. Great as a meal with French bread.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 597 Calories

Ingredients

• 2 tablespoons all-purpose flour
• ¼ cup half-and-half cream
• 1 teaspoon butter
• 1 bay leaf
• 2 cups chicken broth
• ½ teaspoon dried dill weed
• 1 teaspoon olive oil
• 3 leeks, chopped
• 6 small red potatoes, cubed

Recipe Instructions

Step 1

Heat butter and olive oil in a pot over medium heat. Cook and stir leeks in hot butter and oil until softened, but not browned, about 5 minutes.

Step 2

Increase heat to medium-high and add chicken broth, potatoes, dill, and bay leaf. Cover and simmer until potatoes are tender, about 10 minutes.

Step 3

Whisk half-and-half with flour in a small bowl until smooth; set aside.

Step 4

Mash about half of the potatoes against the side of the pot using a fork for a creamy, chunky soup.

Step 5

Stir flour mixture into the soup. Continue simmering until thickened, about 5 minutes.